Tofu Jammy Egg Breakfast Bowl

Serving Size empty

Prep Time 30 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

1 cup uncooked white rice

chicken stock or vegetable stock or water *amount dependent on cooking methodology

2 large eggs

1 teaspoon butter

4 cups uncooked baby spinach

2 scallions/green onions

1 teaspoon grated fresh ginger

1 teaspoon sesame oil

1/2 teaspoon mirin

1 bag of Nasoya Toss’ables Garlic and Herb

1 cup pea shoots

1 Tablespoon sesame seeds

Preparation

  1. Rinse rice in a fine mesh sieve until water runs clear.
  2. Cook rice in either chicken stock (preferred if non-vegetarian), vegetable stock or water. The amount of liquid to rice ratio depends on cooking methodology. (For example "Instant Pot" vs Rice Cooker vs Pot with lid).
  3. While the rice cooks, bring water to a boil in a small pan- enough to cover eggs.
  4. Add cold eggs from fridge and cook 7 minutes. Prepare an ice bath. Place eggs in ice bath to stop cooking.
  5. Grate peeled, fresh ginger and slice white and light green parts of scallions.
  6. Add ginger and scallion to a small bowl with sesame oil and mirin. Stir to combine.
  7. In a large sauté pan, cook spinach with butter for 3-5 minutes until it begins to lose volume and brighten in color. Stir occasionally.
  8. Add a serving of rice, spinach, Nasoya Toss’ables Garlic and Herb, pea shoots and peeled, sliced eggs to bowl.
  9. Top with ginger mixture and sesame seeds.

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